Triple Chocolate Maple Passion

• 1 cup heavy cream
• 4 tablespoons maple syrup
• 1 tablespoon guittard dark chocolate syrup
• 1 ounce espresso
• pure chili powder, a pinch
• mexican chocolate, shaved for garnish

1. In a small mixing bowl, whip the heavy cream until slightly thickened; add the maple syrup and continue whipping until the cream begins to hold its shape as soft peaks.
2. Cover tightly with plastic wrap and reserve in refrigerator.
3. Drizzle the chocolate syrup down the inside of a demitasse cup.
4. Add the espresso shot, then lightly dust the top of the espresso with the chili powder.
5. Spoon the maple syrup-infused whipped cream on top and garnish with shaved Mexican chocolate.

heavy cream, maple syrup, chocolate syrup, espresso, chili powder, chocolate

Taken from www.food.com/recipe/triple-chocolate-maple-passion-437873 (may not work)